By Sasha Gordanier
In a medium pot, combine 1 cup of long-grain rice with 2 cups of water and 1/2 tsp of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 18-20 minutes, or until the rice is tender and water is absorbed.
While the rice cooks, slice the red bell pepper, green bell pepper, and red onion into thin strips.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken thighs and season with 1 tbsp of fajita seasoning. Cook for about 7-8 minutes on each side, or until fully cooked through and golden brown.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the sliced red and green bell peppers and red onion. Season with a pinch of salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred.
Stir in the 1/2 cup of rinsed black beans into the vegetable mixture, and cook for an additional minute until heated through.
To the cooked rice, add chopped fresh cilantro and juice from half of a lime. Fluff the rice with a fork to combine.
Assemble the bowls by placing a scoop of cilantro lime rice at the bottom of each bowl, topped with the sliced chicken, sautéed vegetables, and black beans. Serve with lime wedges on the side for squeezing over the top.
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This Mexican Dinner Main Course recipe is ready in 40 minutes and features boneless skinless chicken thighs, red bell pepper, green bell pepper and other delicious ingredients. Contains 550 calories total.
In a medium pot, combine 1 cup of long-grain rice with 2 cups of water and 1/2 tsp of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 18-20 minutes, or until the rice is tender and water is absorbed.
While the rice cooks, slice the red bell pepper, green bell pepper, and red onion into thin strips.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken thighs and season with 1 tbsp of fajita seasoning. Cook for about 7-8 minutes on each side, or until fully cooked through and golden brown.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the sliced red and green bell peppers and red onion. Season with a pinch of salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred.
Stir in the 1/2 cup of rinsed black beans into the vegetable mixture, and cook for an additional minute until heated through.
To the cooked rice, add chopped fresh cilantro and juice from half of a lime. Fluff the rice with a fork to combine.
Assemble the bowls by placing a scoop of cilantro lime rice at the bottom of each bowl, topped with the sliced chicken, sautéed vegetables, and black beans. Serve with lime wedges on the side for squeezing over the top.
Calories per Serving: 550
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